Suya / Yaji Oil Paste

A groundnut-based spice paste made by blending yaji (a dry peanut, ginger, and chili spice mix) with oil, used to coat skewered meat before and during grilling over open flame.

Flavor Profile

Nutty, smoky, and peppery, with ginger and dried chili heat layered over roasted peanut richness.

Culinary Uses

Coating and basting paste for suya (Nigerian grilled meat skewers); also used as a dry finishing sprinkle in its unmixed yaji form.

Regional Variations

Kuli-kuli (dried peanut cake) is sometimes ground into the mix for extra body; chili intensity and the exact spice ratio vary significantly by vendor and family recipe.

Storage

The oil paste is best made fresh or kept refrigerated a few days; dry yaji powder keeps for months airtight.

Peanut allergy note, as with mafe. Yaji is also used as a dry spice blend; this covers its condiment/paste application specifically.